Alma record. (Alma, Mich.) 1878-1928, 1887-12-23
DOMESTIC HINTS
FRUIT CAKE.

LiRHt cups VI HOuf, OLA cups ouS~ti
three cups butter. two cups milk (clab
Der prefcrred). twelve eggs. four tea
spoonfuls cream oftartar. two teaspoon
fuls soda. two pounds seeded raisins.
two pounds OF currants. half pound
thinly sliced citron. flour the raisins
to prevent them from settling Flavor
with cloves, allspice. cinnamon. ginger
and mace to suit the taste; bake four
hours Mix sugar and butter aud beat
IL to light cream. then add milk and
yolks of eggs. then the spices and last
ly the whites and fruits.
BREAD oMELET.
One cup of sweet milk, one cup OF
fine bread crumbs withou; crust, a
little salt and pepper. beat all together;
add two well beaten eggs. put in fry
ing-pan small lump of butter. let it
melt and run all over the pan; now
pour in the omelet, cook gently until
it sets (about fifteen minutcs), loosen
tho edges and fold one half over the
other; now put on hot plate to fit the
pan, hold firmly and turn the pan over;
it will come out nice and whole.
SPONGE CAKE.
One pint sugar, one pint flour. one
tablespoon vinegar, one tablespoon
water. eight eggs, one teaspoon lemon
or vanilla extract Mix vinegar. water
and sugar. add the yolks of the eggs
and beat till light Beat the whites
separately and add. After these in.
gradients are thoroughly nj xed. stir in
the -four slowly. add one teaspoon van
lila or lemon. and bake in one large or
two small tins. The oven should be
mode rately heated.
TEA CAKE
One cup of sugar, one tablespoonful
of butter. three eggs; beat well to-
gether, then add a cup of sweet milk
you may use part water) and Il quart
of sifted -four. into which you have
mixed a spoonful of cream of tartar
and one-half a teaSpoOnful OF soda;
bake in a quick oven. 1t is improved
by sprinkllng sugar over the top Che
fore baking) This will make two
cakes, which are best when eaten
warm
Oae quart of -four. two ounces but
ter well rubbed together. one well
beaten egg. little salt two teaspoon
ful bak ing powder well dissolved. aud
rs much milk as required to make n
stiff batter; beat it well. set to rise;
when light. roll out thin. cut into gems.
brush edgee with melted butter. fold
them over, place in pans separated
little, let them stand awhile TO rise
again, and bake.
CORN BREAD.
Mix together thoroughly by putting
through eve or other wire one
pound of Indian meal and | } pounds of
whea: flour. two ounces of baking
powder and tablespoonful OF salt;
then beat together three ounces of
sugar, three ounces of butter AMI four
eggs; add this to flour and nal Ike sti1
batter, using warm milk in Winter and
cold in Summer; bake in small tins.
CREAM CAKE.
One cup white sugar, /! cups flour,
three eggs beaten separate and very
light, two tablespoons water. one tea
spoon baking powder. Bake in two
cakes Cream: One pint milk. one
cup sugar. one-half cup butter. three
eggs, two tablespoons flour. lemon ex-
tract Cut each cake and fill with the
cream.
CORN STARCH.
One pint of milk. three whites OF
eggs, three tablespoonfuls of corn
starch, three tablespoonfuls of sugar;
boil the milk. add the other ingredients,
and pour in mould Make a custard
of one pint of milk, three yolks of eggs
and three tablespoonfuls of sugar;
flavor Add boiled milk. and when
ready 10 serve. pour around the white
part
CUP PUDDING.
Break an egg in coffee cup and beat
then add one tablespoonful
of flour and a pinch of salt; pour or
milk Till the cup is nearly full. then
beat again and place in oven and bake
twenty minutes. Eat while it is hot
with sauce made with the whites of
eggs and sugar beaten together till
stiff
LOBSTER Said.
One can of lobster, chopped fine,
twelve hard boiled eggs chopped fine,
one cup of vinegar. one tablespoonful
of mustard. one-half teaspoonful of
pepper, small piece OF butter, one-half
cup of cream, two raw eggs. well beat
en-; heat until boiling; mix with lobster
and eggs and lay on lettuce leaves